Cured salmon with crème fraîche and dill
- February 2018
- Serves 8
- Hands-on time 20 min, plus curing
Curing your own salmon is easy to do and adds an extra touch of wow-factor to this simple starter. Pair with the crème fraîche and some crusty bread to complete the dish.
This recipe is by Terry Blake and Yohini Nandakumar, owners of Sparrow restaurant.
- Gluten-free recipes
- 17.2g (6.1g saturated)
- 0.6g (0.6g sugars)
Use cress for the garnish if you can’t find micro leaves or sorrel – or just leave it out.
The salmon should be cured for a maximum of 12 hours but once the cure has been removed (step 3) the salmon can be covered and kept in the fridge for another 1-2 days.
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